Saucy Coconut-Chicken Stir-Fry

Description:

Thai flavors of coconut and basil come together in this fresh and spicy chicken and cabbage stir-fry. If your family prefers a milder meal, forgo the jalapeño. Serve with: Rice noodles and mango slices.

Ingredients:

4 teaspoons canola oil, divided

1 pound chicken tenders, cut into bite-size pieces

1 jalapeño pepper, minced (optional)

1 bunch scallions, sliced, whites and greens, separated

2 cups sliced shiitake mushroom caps

1 tablespoon minced fresh ginger

3/4 cup “lite” coconut milk

2 tablespoons fish sauce, (see Note)

4 teaspoons lime juice

1 tablespoon brown sugar

6 cups sliced napa cabbage

3/4 cup chopped fresh basil

Preparation:

1

Heat 2 teaspoons oil in a wok or Dutch oven over medium-high heat. Add chicken and cook, stirring often, until cooked through and lightly browned, about 5 minutes. Transfer the chicken to a plate.

2

Heat the remaining 2 teaspoons oil in the wok or pot. Add jalapeño (if using), scallion whites, mushrooms and ginger and cook, stirring, until fragrant and the mushrooms start to soften, 30 seconds to 1 minute. Stir in coconut milk, fish sauce, lime juice and brown sugar; bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, 2 to 3 minutes. Stir in cabbage, the chicken and scallion greens; cook, stirring constantly, until the cabbage is slightly wilted, 2 to 3 minutes. Stir in basil just before serving.

Tips:

Note: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce (1,190 mg sodium per tablespoon) in our analyses.